Chicken Alfredo Stuffed Shells

chicken stuffed shells with alfredo sauce featured image

This recipe for cheesy stuffed shells with chicken and creamy alfredo sauce will be everyone's new favorite weeknight dinner! This meal is budget-friendly and freezes well so it's great for meal prep, and I share easy tips to make it stretch to feed a crowd.

Course Main Course

Cuisine American

Keyword Alfredo Stuffed Shells, Chicken Alfredo Stuffed Shells, Chicken Alfredo Stuffed Shells Recipe, Chicken Stuffed Shells with Alfredo Sauce, Stuffed Shells with Alfredo Sauce, Stuffed Shells with Chicken

Prep Time 20

Cook Time 40

Servings servings

Calories 533kcal

Author Faith Gorsky

Ingredients

Alfredo Sauce:

2 tablespoons unsalted butter
6 large cloves garlic crushed
1 cup heavy whipping cream at room temperature
1 cup whole milk at room temperature
1 cup freshly-grated parmesan cheese divided into 3/4 cup + 1/4 cup (1 cup shredded is about 2 ounces)

Stuffed Shells:

12 ounces jumbo pasta shells
1 cup shredded mozzarella cheese divided into 3/4 cup + 1/4 cup
1 cup ricotta cheese or cottage cheese
1 large egg
2 1/2 cups cooked shredded chicken rotisserie chicken works well
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
1/4 teaspoon black pepper
1/4 cup finely chopped fresh parsley plus more for garnish

US Customary - Metric

Instructions

Prep:

Preheat the oven to 375F.
Cook the pasta shells to al dente according to the package directions. Drain and set aside. (If desired, toss them with a drizzle of olive oil after draining to help prevent them from sticking and tearing when you try to stuff them.)

Make the Alfredo Sauce:

Add the butter to a large skillet over medium-low heat. Once melted, add the garlic and cook 1 minute, stirring constantly.
Add the cream and milk, and bring up to a gentle simmer, whisking frequently.
Whisk in 3/4 cup parmesan cheese a little at a time until it’s fully incorporated and the sauce is thickened.

Make the Filling and Stuff the Shells:

Add 1/3 of the alfredo sauce, 3/4 cup mozzarella, the ricotta, egg, chicken, salt, dried Italian herb seasoning, black pepper, and parsley to a large bowl. Stir to mix well.
Spread 1/3 of the alfredo sauce in the bottom of a 9 by 13-inch casserole dish.
Spoon the chicken mixture into the al dente pasta shells, and arrange the filled shells in an even layer in the casserole dish.
Pour the remaining 1/3 of the alfredo sauce evenly across the top of the filled shells. Sprinkle the remaining 1/4 cup parmesan and 1/4 cup mozzarella evenly across the top.

Bake:

Cover with foil, and bake until the casserole is hot and bubbling throughout, about 30 to 40 minutes. If desired, remove the foil and broil a couple minutes to brown the top.
Garnish with fresh parsley and serve.

Notes

Recipe Yield and Serving Size: This recipe makes 24 to 26 stuffed shells for this recipe, which works out to 8 servings with about 3 stuffed shells per serving.
Storage and Reheating: Store leftovers wrapped in the fridge for up to 4 days. This dish reheats well in the microwave or in the oven (375F covered with foil until warm).

Tips to Make This Budget-Friendly:

Bulk up - Serve it along with a vegetable! If you're trying to stay within a grocery budget, frozen veggies are usually your best bet. Frozen broccoli is a great option here, and so are frozen green beans or cauliflower.
Alfredo sauce - It might be cheaper to buy a jar of store-bought alfredo sauce than to make it from scratch! If you want, you can compare prices at the grocery store. You'll need 1 (15-ounce) jar of sauce for this recipe.
Chicken - Rotisserie chicken is quick, easy, and convenient, but it's not always the most economical option. It might be cheaper to buy chicken leg quarters, split chicken breast (aka bone-in, skin-on chicken breast), or a whole chicken and cook it yourself. Take a look at the prices at your grocery store. Another option is using canned chicken in this recipe, which you can sometimes find buy-one-get-one-free at the store.

Vegetables You Can Add to the Filling:

Broccoli - Chicken alfredo and broccoli is a classic combination! For an easy way to make it, add 1 (10-ounce) bag of frozen broccoli to the chicken filling. Thaw the broccoli first, drain it well, and then chop the florets into smaller pieces. You will need about 1 pound (16 ounces) of jumbo pasta shells instead of 12 ounces.
Spinach - For chicken alfredo stuffed shells with spinach, you'll need 1 (10-ounce) box of frozen spinach. Thaw the spinach, wring out as much liquid as possible, and then add it to the filling. You will need about 1 pound of jumbo pasta shells instead of 12 ounces.

Nutrition